1 tb Margarine
1 tb Honey
1 tb Brown sugar; packed
2 tb Soy sauce
3 tb Dijon mustard
1 tb Olive oil
1 ts Fresh ginger root; minced,
-or garlic, minced
3 1/2 lb Salmon fillet
In a small frying pan over medium heat, stir margarine with honey and brown
sugar until margarine melts. Remove from heat; add to pan the soy sauce,
dijon mustard, oil and ginger; mix well. Let sauce cool slightly.
Meanwhile, rinse fish and pat dry. To make fish easier to handle when
cooked, set it skin side down on a large piece of foil; trim foil or fold
under to fit outline of fish. Set fish and foil in a large pan. Stir sauce
and spoon evenly over fish; let stand 15 minutes to 1 hour; frequently
spoon sauce over fish.
Put salmon with foil on a grill over indirect heat. Cover barbecue with
lid, open all vents, and cook until fish is opaque but still moist-looking
in the thickest part (cut to test), 20 to 30 minutes. To move fish onto a
platter, support with two large spatulas or slip a rimless baking sheet
under fish.
Yields
10 Servings